Crumb crust:
16 McVities Digestive biscuits
80g butter, softened at room temperature
Pinch of salt
1 tablespoon caster sugar
Blitz biscuits in a food processor till it resembles fine crumbs. Stir in salt and sugar. Add the butter and mix till when pressed, it should be able to hold its shape but crumbles easily when pressed.
Grease a 9 inch diameter tart dish with a little butter. Spoon the crumb mixture into the tart dish and press to the bottom and sides. Chill.
Filling:
500g (2pkgs of 250g) cream cheese
3/4 cup caster sugar
3 teaspoons gelatine granules
Dissolved in 1/4 cup boiling water
1 cup cream
1/4 cup lemon juice
Beat the cream cheese and sugar in an electric mixer until it is a smooth consistency. Beat in the gelatine until combined. Add cream and lemon juice and whisk it into the creamed mixture until smooth. If using berries, add 1 cup blueberries or strawberries and fold into the mixture.
Transfer filling to the chilled crumb crust. Smooth the top. Chill in the fridge for 3 hours.
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